Nothing can beat Grandma’s Turkey Noodle Soup. It’s just like love in a bowl.
My grandma always has some type of soup to heat up when you visit her, and my favorite is her turkey noodle soup. I recreated my grandma’s turkey noodle soup the best I could. The flavors are spot on and the noodles are nice and tender. This recipe is great for using leftover turkey.
I made a homemade Turkey Stock for this soup since we had cooked a whole turkey earlier this week, I used the carcass, some veggies, seasonings, water, and cooked it my slow cooker. The turkey stock may seem like a lot of work, but it’s really is simple, and adds a ton of flavor to this soup. (This turkey stock needs to be made overnight, or the day before making this soup).
The next day after I made the turkey stock (or you can buy it, Trader Joe’s sells an amazing turkey stock!) I added the turkey stock, turkey, veggies, bay leaves, thyme, and black pepper to the slow cooker, I cooked all of that for 8 hours on low.
Then I cooked my noodles on the stove-top, then added them to the soup, and cooked for 1 1/2 hours more in the slow cooker, I did this so the noodles would get extra tender, just like grandma’s soup. I always cook my noodles before adding to the slow cooker, I had a bad experience with noodles that disappeared into mush in the slow cooker when I added them raw.
More slow cooker soups to make:
- Slow Cooker Turkey Chowder
- Slow Cooker French Dip Soup
- Slow Cooker Pizza 15 Bean Soup
- Slow Cooker Italian Beef Soup
- Slow Cooker Steak and Potato Soup
- Slow Cooker Cheeseburger Soup
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Slow Cooker Grandma’s Turkey Noodle Soup
Equipment Needed:
Ingredients:
- 7 cups turkey stock or broth (chicken broth may be used)
- 3 cups turkey cooked leftovers; shredded or diced
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 cup white onion diced
- 2 bay leaves
- 1/2 tsp. thyme
- 1/8 tsp. pepper
- 8 oz. fettuccine noodles broken up, cooked separately
- 1/8 tsp. salt to taste
Instructions:
- Add the stock or broth, turkey, carrots, celery, onion, bay leaves, thyme, and pepper to the slow cooker.
- Cover, and cook on low for 8 hours.
- After the 8 hours are up, cook the noodles for about 1-2 minutes shy of package directions in salted boiling water on the stove top.
- Once the noodles are cooked, drain.
- Add the noodles to the slow cooker with the soup, and continue to cook on HIGH for about an 1½ hours more, this will soften the noodles to perfection, and make the soup thicker.
- Serve and enjoy.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I’m planning to make this recipe. It sounds like is going to be a real winner. Thank you Sarah.
Can I do this in my pressure cooker Just finished making lots or turkey stock. How long in pressure cooker. Assume I should ad noodles after everything else is cooked. Thanks.
Unsure, I don’t test my recipes in a pressure cooker. I apologize.
I plan to put in in the slow cooker overnight. When it is done, do I drain the broth, then add more vegetables???
It you’re making homemade broth, make that first. Then follow this recipe.
Do you use fresh thyme, or the dried powder? (I have the former, not the latter on hand).
And can I leave out the bay leaves without ruining it? 🙂
It’s dried thyme leaves. If you use powder, you want to use a minimal amount.
Is there a possibility of shortening the cooking time with a high setting?
Yes, 4 hours on high will work great